Rich and creamy as cheesecake, but much easier to make!
Rich and creamy as cheesecake, but much easier to make!
I'm confused by those who say this recipe doesn't compare to real cheesecake, or it almost tastes like cheesecake, or this is easier to make then cheesecake, etc. This IS cheesecake! The filling is classic ingredients with standard amounts and ratios of ingredients. The crust is rich, light and flavorful, and the nuts, which I chopped finely, gave these another dimension of flavor. I doubled the filling mixture and was happy I did. I used the lemon juice called for and it was perfect, especially since I swirled blueberry preserves through the filling before I baked it. This is creamy and delicious, and my addition of swirling the preserves throughout gave this a little flavor boost. I can't wait to make flavor variations with this!Read More
Not bad. Cheesecake flavor in an easy to make bar. I wasn't overly fond of the pastry bottom, or the filling itself, as it was not as rich and decadent as a good cheesecake is. I did double the filling- and thank god I did because it still didn't seem like enough- I can't imagine how thin these bars would have been as written. My advice- don't make them without doubling the filling! Were they easy- yes! And that was their saving grace. I needed a dessert in a hurry, and they did come out of the pan beautifully. I served them drizzled with a Mango sauce which helped dress them up. A good recipe in a pinch, but not as satisfying as a real cheesecake.Read More
I'm confused by those who say this recipe doesn't compare to real cheesecake, or it almost tastes like cheesecake, or this is easier to make then cheesecake, etc. This IS cheesecake! The filling is classic ingredients with standard amounts and ratios of ingredients. The crust is rich, light and flavorful, and the nuts, which I chopped finely, gave these another dimension of flavor. I doubled the filling mixture and was happy I did. I used the lemon juice called for and it was perfect, especially since I swirled blueberry preserves through the filling before I baked it. This is creamy and delicious, and my addition of swirling the preserves throughout gave this a little flavor boost. I can't wait to make flavor variations with this!
Couple of notes - definitely double the filling if you're serving this as a dessert (9-12 servings rather than the 36 it says), but if you're making it to cut into teeny squares as party refreshments or something, you're probably okay as is. Also, as every cheesecake-baker knows, the cream cheese will blend better if softened. Don't melt it, as one reviewer suggested. This is pretty easy and good, but I don't really love the lemon flavor and would probably leave it out if I made it again. My family didn't agree with me however, my mom in particular loved the lemon. So it's all a matter of personal preference! Just note that it IS a noticeable flavor, so if lemon's not your favorite, definitely omit it.
Very quick, very easy. I used a muffin tin instead of an 8x8 pan and they came out beautifully. Nice for individual servings.
Here are a couple tips for cheesecake beginners: 1) Make sure that all the ingredients are at room temperature before mixing. 2) Cream the cream cheese first, then add in sugar. Mix just until smooth (NOT fluffy!). 3) Hand-mixing is more preferable than using an electric mixer, because this way you can avoid incorporating too much air into the batter, which results in bubbles and cracks in the final product. However, if you insist on using an electric mixer or a stand mixer, keep the speed on low (with the exception of medium-low for creaming the cheese) and scrape the bowl frequently. 4) Well grease the pan before baking in order to prevent cracking. 5) When pouring the batter onto the crust, pass it through a sieve and use a rubber spatula to break down any lumps. 6) If you want to double the filling as some other reviewers have suggested, bake at 300 degree F for 35 - 40 minutes, or until the cheesecake is set 2 inches from edge but the center still looks a bit wet. Do NOT open the oven door while baking. Take the cheesecake out of the oven immediately after it is done (do NOT leave it in the oven like you will do with a regular cheesecake) and cool on a wire rack. It tastes best after being refrigerated for one day. I hope these tips are helpful for you!
Everyone had a fit about this recipe, especially my husband who loves cheesecake. The crust is like a shortbread and very buttery tasting. One thing I did that I won't do next time is I pressed the crumb mixture down in the pan pretty hard, making it harder to remove the bars when they were done. Once I got them out, though, they were fantastic! Another thing I'll do is cook them just a tad longer, maybe 5 minutes. They were a little soft unless I kept them refrigerated until right before serving. Not much of a problem, though, since they disappeared so quickly!! This one is a keeper for sure!
This cheesecake bar was easy to make and tasted just like cheesecake. I omitted the chopped walmuts for the crust and it turned out great. I will definitely make this again!
Very easy and quite yummy! To "dress-up" my bars, I drizzled melted chocolate, white chocolate, and seedless raspberry jam on top, then cut them into triangles. It looked like I had spent lots of time on them, but I didn't! Thanks for the recipe, Frances!
This recipe came out fabulously. I substituted toasted almonds for the walnuts in the crust. I also doubled the filling recipe, and added 1 tsp cinnamon to the filling. I cooked for 40 minutes because of the extra filling. Everyone loved it!
I made these for company and they loved them. Ate every last one! No changes necessary. Leslie in MN
A quick and easy way to make cheesecake when you have the craving! These are so good. You definitely don't get 36 servings out of an 8 inch pan though. I can't wait to try these again with different toppings!
this was the first time i ever dared to make a cheesecake and i must say, everyone was extremely impressed. based on some others review i doubled the filling and used cupcake tins instead of a baking pan. these were perfect for individual cheesecakes and everyone loved them. for some extra flare i drizzled them with rasberry and white chocolate topping. i will definitely make these again!
I had to double the recipe because it didn't make enough filling. I also used graham crackers ground up with butter to make the crust. Very tasty indeed.
excellent, double everything in a 9x13 pan, and bake at 300 F from 40 mins..
The operative word here is "bars." It's not meant to be a cheesecake. The filling is purposefully made thin. Think of it "finger-food cheesecake." I usually save out about 1/2 to 3/4 cup of the crumb crust mixture, and sprinkle it over the top of the filling before baking. This gives a crunch when you bite in, which supplies delightful counterpoint to the soft filling. These always go super fast.
Great recipe! I made a lot of modifications though, first off I made single servings in foil muffin cups. I mixed 2tbsp butter and 1tbsp sugar with crushed graham crackers and put a tablespoon of the mixture into the bottom of the cups. Then I packed them with my fingers. Then I tripled the recipe for the filling and ommitted the lemon. I baked for 24 minutes at 350 and it was PERFECT! This was my first attempt and I was very pleasantly surprised! Also I made a batch with chocolate graham cracker crust and put chocolate chips & rasberry jam on top of those. DELISH! Also adding about 2 1/2 teaspoons of cocoa powder into the filling makes a delicious chocolate cheesecake!
I doubled the filling and am definitely glad I did. When I make them again, I will spray the pan with cooking spray or line with foil or parchment as I had a heck of a time getting them to come out of the pan. I used a sharp knife dipped in hot water to cut and wiped the knife clean between cuts. I also added about 1/2 teaspoon of almond extract.
Delicious! We love these! I omit the walnuts though.
I loved this recipe, however I did take advice on the reviews and I made it with a graham cracker crust, I made it in a 9x13 pan so I tripled the filling recipe (also recommended in the reviews.) I cut out the lemon and replaced it with almond extract along with the vanilla and I bake it at a lower temp...300 for 45 mins. I thawed out some strawberries and mixed them with sugar for a topping. This was a good recipe with all the recommendations I was able to make the perfect cheesecake bars to feed a crowd!
Does anyone know approximately how many mini cheesecakes would this make if I used a standard cupcake pan?
Not bad. Cheesecake flavor in an easy to make bar. I wasn't overly fond of the pastry bottom, or the filling itself, as it was not as rich and decadent as a good cheesecake is. I did double the filling- and thank god I did because it still didn't seem like enough- I can't imagine how thin these bars would have been as written. My advice- don't make them without doubling the filling! Were they easy- yes! And that was their saving grace. I needed a dessert in a hurry, and they did come out of the pan beautifully. I served them drizzled with a Mango sauce which helped dress them up. A good recipe in a pinch, but not as satisfying as a real cheesecake.
Yummy! I've made cheesecake before...Cheesecake in a Springform pan; cheesecake 'cupcakes' but so far this is the best kind of cheesecake I've ever made. :D Like others suggested, I doubled the filling, then baked for 30 mins, and turned it off and let it cool in oven for 1.5hours, refrigerated when fully cooled and it was delish! Perfectly browned around the edges with minimal cracks. :D Note: I substituted the 1/3c walnuts with a handful of almonds & a pack of Lornadoones (Shortbread cookie). I also omitted the lemon.
Doubled filling (this is almost the america's test kitchen filling sub'ing milk for sour cream). Used the top rated graham cracker crust and doubled volume for a 9x13. Baked at 350 for 40 minutes. Swirled homemade strawberry topping on top. Received a number of compliments even though it wasn't made known I had made it. People went out of their way to find out who had made it. Thanks!
OMG!! These are so awesome. The only tips i would give are #1 (A MUST DO) Toast the nuts slightly before adding to the crust. Its makes all the difference in the world!!! #2 Definately double the filling recipie. #3 Swirl in a cup of smuckers cherry preserves before baking (bake a little longer, 10 min or so). Mmmm Mmmm Mmmm!
Simplicity is the real value of this recipe. I find it better to beat the cream cheese alone. That eliminates most of the lumps. Then add the remaining ingredients. Also, let the cream cheese set out until it comes to rooms temperature.
I took the advice of several reviewers and doubled the cream cheese filling, very glad I did! Otherwise I don't think you'd have enough. I also made a graham cracker crust instead of the one specified...just a personal preference in my household...we like graham cracker crusts with our cheesecake. The filling is fluffy and rich, very good! Will definitely make again! :)
Success. Bake only until the middle starts to become not jiggly on the top. The edges should not brown. A toothpick will NOT come out clean. Let cool & refrigerate before cutting. Creamy and wonderful instead of spongy and eggy. Thanks!
For this recipe to be successful one must follow these three main rules: 1) Double the filling - When doubling the ingredients double all ingredients except use one egg to avoid an eggy taste. 2) Refrigerate for atleast three hours before consuming. Taste great when you make it in the evening and consume it the following afternoon. 3) this recipe makes 36 cubes not bars lol. The cubes are great for appetizers. This recipe was great except I used whole wheat flour and crushed almonds. Instead of butter I used peanut oil which gave the crust a nice nutty taste. I also used organic soymilk and omitted lemon juice due to the recommendation of others. I intend to use this recipe repeatedly it was simple quick and delicious. Also very economical.
Very good recipe! I doubled the filling because the bars would be way too flat. I also increased the baking time to about 15-20 mins. since the recipe is doubled. After refrigerating for a few hours, these bars are amazing. I made some strawberry coulis and family members who like the fruit, added it. But some prefer it plain. I did not use the crust on top of the bars...I used the entire amount to cover the bottom of the square pan. Great recipe...it's a keeper!
So easy! So good!! I love this recipe because it is simple and just awesome. Sometimes I add fruit to it before I bake it! Love this plain, and love this with blueberries!
I used this as a basis for white chocolate cheesecake bars and added 1 oz of shredded white chocolate bar inside and 1 oz on top after it cooled. Next time I'll add 2 oz inside. I took others advice and ground the nuts in a food processor. I put parchement paper on the bottom of the pan, with a little butter on the sides and the bars came out easily. Cut in little squares and it's just the perfect amount and really terrific.
I made this a few weeks ago but I made them in a 9x13 pan. I doubled the crust and tripled the filling. They were such a big hit my MIL requested I make them again for Thanksgiving.
Did not care for the crust on these. I guess that is just a matter of taste.
Crust gets three stars, but filling is yummy and the bars are very easy to make, so four stars it is!
Made some changes and they came out great. Probably very good as is. I substituted peanuts for the walnuts and omitted the lemon juice. Chopped up 2 1/2 2.7 oz Snickers bars and sprinkled them on the cooling crust. Finely chopped the remaining half of the Snickers bar and mixed it with the reserved topping. Very rich and yummy.
The are great as is...I prefer less filling. The cookie part was hard but it was a cookie after all. Would have preferred if it was more chewy. BUT it was still really tasty and different. **update** I had been dreaming about these and made them! I made graham cracker crust from this site and it was FAB. I also doubled the filling this go round. Was just like cheese cake...I never need to bother with the real thing again. Still 4 stars on this...I am just not impressed enough to give it five but i will make this again and again!
i thought this recipe was HORRIBLE, i read the other reviews and tripled the filling and left the crust as is, the filling was bland and gritty and almost had the consistancy of ricotta cheese YUCK!!!! I am very disappointed it smelled wonderful in the oven and it looked beauitiful what a waste of perfectly good cream cheese, i also tried to save it by putting on a can of chilled cherry pie filling and not even that saved it i through out an entire 9x13 pan of it...the crust was ok I have had much better i think it would of been better without the walnuts but all i tasted was butter...im sorry i even tried this will never do it again. save your cream cheese and find a diffrent recipie...
Very yummy. I didn't add nuts, but did put cinnamon in the crust. I served it with basically apple pie filling and ice cream. Guests went crazy over it.
These bars were very good. I served them to guests for dessert topped with a raspberry sauce. These are nice to make when you get a cheesecake craving and don't want to make an entire huge cheesecake. I did double the filling for these; however, the next time I make them, I will use a traditional graham cracker crust. Even though I was careful with putting this crust in the pan, after baking, the crust made the bars too hard to cut decently.
I doubled the filling recipe from the suggestion of others and baked it for 40 minutes. I'm not a fan of crust in general, but this was a nice change. I'm not a fan of big lemon flavor in my cheesecake either, so next time I'll def. cut back on what the recipe calls for. Overall, people liked it!
Great recipe, the filling is sturdy yet yielding. I made a half sheet tray, so I double the crust and quadrupled the filling and it came out just right. I also used ground pecans in the crust for a tasty alternative.
Easy. Very good. I made them in my mini muffin tin with the mini muffin papers. They were a huge hit and were gone fast. I would make again.
Super yummy! I left out the walnuts because I didn't have any and I'm not really a fan anyways. I usually don't like cheesecake crusts but this one was soo good! I swirled in raspberry jelly as well . Will definitely make again.
Excellent recipe! I didn't use the recommended crust, instead I used a graham cracker. I also doubled the filling recipe and good thing that I did because I don't think that it would be enough. These were quick, easy and my picky husband and daugher loved them!!
I just got done making these and they are Yummy! I did substitute a few things. I used pecans (no walnuts),white sugar(out of brown). I made the filling just like it is. I did swirl chocolate sauce through the filling, being careful not to disturb the crust. I used cooking spray in my 8x8 glass baking dish and did not have trouble getting them out. Just cut them when they come out of the oven. Next time I'll make a bigger panful and double everything.
Wonderful and easy. This one's a keeper! I made it with pecans instead of walnuts and it was perfect!!!
I put this in what I believe was an 8x8 pan and it came out way too thin. I could be crazy though and have used too big of a pan. But, I love the crust idea, it turned out great and I don't need to have grahm cracker crumbs on hand to make a cheesecake. The flavor of the cheesecake itself was okay but a little hard to tell for me because it was so thin.
I think they were perfect with the regular amount of filling.. any more would have taken away from the delicious crust (which was actually my favorite part). Make some cinnamon/sugar apples for the top.. unexpected but delicious.. that is what my friend did!
This was very easy to make given I have never dared to make cheesecake. I doubled the recipe and cooked it for 40 minutes. It turned out spectacular! The crust was absolutely amazing.
These are really easy and perfect. I agree with one reviewer that you should let the cream cheese soften so it's easier to mix. I also doubled the filling but not the lemon juice. Next time, I might omit the walnuts for a full smooth texture, but I had them on hand.
these taste great, however, I am confused because the recipe did not make a whole lot of the chees mixture......
I made these in a 11x7 pan and I cut them into 24 servings. They were small peices and thin but that made them easier to eat like a bar cookie rather than a piece of cheesecake. In that regard, this was exactly what I was looking for. I also made a blueberry topping to go with and they were fantastic.
doubled the recipe to fit in a 9x13 but didn't triple the filling and I think it is fine that way. I wanted a nice bar not a huge bite of cheesecake. Added blueberries and raspberries for a 4th of July look and used a graham cracker crust. I will try the crust in the recipe next time though. Oh and it definitely is lemony (which I like but others may not so I would cut that down if you don't like a lemony flavor)
my cheesecake didnt stick to the crust...it was sort of falling apart...okay flavor but need to add fruit next time
I left out the nuts in the crust and the lemon in the filling and these were perfect! I also doubled the filling, mine made 24.
These were pretty yummy, although I did make a few changes in execution. I left the ingredients as is, save for fruit topping, and doubled the filling to make mini cheesecakes in a muffin pan. I used the recipe for the crust and am sort of on the fence about it. I thought the shrotbread flavor really suited the lemon in the cheesecake, but there was just too much of a butter flavor for me. It really seemed to overpower the cheesecake flavor. I topped with some strawberry sauce over fresh blueberries, and all in all it's pretty good. I loved the lemon in the filling and enjoy the lightness of it. I do like my cheesecake to be a little thicker, and richer, though, so I'm not sure this will be my go-to recipe. EDITED TO ADD: I wanted to add that the lemon is really very good in this recipe, at least use some of it on your first attempt. Also, I genuinely think it's a mistake to taste this cheesecake, or really any cheesecake the same day you bake it. It hasn't had time to set properly and the flavors won't really meld and intensify until a full day of cooling. On the first day (after hours of cooling), I thought these were pretty good. After two days in the fridge, these were terrific.
Good recipe, but the filling has to be doubled in order to have more cheesecake than crust. Very good flavor, though. Sets up nice, too.
These were absolutely delicious! One of the best foods I've made from this website. Everyone loved them and they turned out wonderful. I did double the filling, as I noticed the quantity seemed very low like others said. I omitted the walnuts and everything still came out great. I will definitely make these again & again!THANKS!
Wow, these were so simple and wonderful. So much easier then making a cheesecake. I will be making these quite often, Thanks!!!
These were easy and excellent - the nuts in the bottom add a great crunch. Like others, I doubled the filling, and highly recommend doing so.
oh they're mmmmuch better the day after being baked, if they are refrigerated. the crust was not as good as the "lemon curd bars" crust though... i'd still make again as they were easy and yummy. i nuked raspberry jam (w/ seeds) then strained the seeds thru a sieve to get it seedless then drizzled it atop the bars. they received ooohs from my happy neighbors!
I found this recipe so so. Only thing I changed was since I don't like nuts of any sort I substituted the walnuts for oats. The Lemon flavor was too strong for me to be a "subtle" taste in the cheesecake that I was hoping for. Might as well call them Lemon Cheesecake Bars or decrease the lemon juice by half at the least. I saw all the recommendations to double the filling or else it would be thin so I promptly IGNORED those suggestions and made it as is because I'm not trying to gain weight. Thinner was better for ME personally. But am warning others, the filling for this isn't much more than half an inch thick. And that was me making it in an 8 inch round cake pan. I'm giving it three stars for good texture and decent taste, was nice and creamy, but not sure if I'll be making this again personally. However, if YOU want a plainer really quick (in preparation) dessert, go for it.
This is the best cheesecake recipe I have ever tasted. I took the advice of the other reviews and doubled the filling and I omitted the lemon (I am not a huge fan of lemon). The bars turned out fantastic. Everyone loved them. In the summer for a family reunion, I added about a half cup sf fresh blueberries, they were a hit! Thank you so much for this easy and delish recipe.
I had such high hopes for this recipe, and I must say I was disappointed. It tasted nothing like cheesecake. I doubled the filling recipe, and if I hadn't this would have pretty much been crust with a thin layer of would-be cheesecake. Save your ingredients for a different recipe.
Made this as stated with two exceptions- I used light cream cheese and omitted the lemon (for no other reason than I didn't feel like having a lemon flavor that day!). I didn't find the filling sweet enough at all! It was quite sour and disappointing. And, as other reviewers stated, the filling is thin. I would have doubled it as suggested, but didn't have enough cream cheese on hand. The crust was delicious but a little bit crumbly, even after 24hrs in the fridge. I will, however, make this again because it was SO easy, and believe it can be delicious by implementing a few easy changes-- next time I will double the filling and increase the sugar by one and a half times, and make sure to use regular full fat cream cheese. For the crust I think I'll decrease the flour a bit- to 3/4c- and hopefully it will stick together better.
Great recipe Thank you! I omitted the nuts and lemon. Doubled the filling and warmed blackberry jelly in the microwave and swirled it in the filling before cooking! Big hit at the family get together!
Not that good for me. But I blame myself due to a couple of modifications. 1-Used Splenda 2- Attempted to double recipe midway through the process because it was such a small amount of batter 3- Probably should not have used 2 eggs.
Great flavor and easy to follow! --For those who have little experience with homemade baked goods (like me): make sure you MELT THE CREAM CHEESE before you fry your beater trying to mix the rock-hard chunk of cream cheese with the sugar!! --DO use walnuts! It makes the crust soo much more flavorful! I was hesitant to use them because I don't really like nuts, but it makes a HUGE difference. --If you want restaurant-style cheesecake, double the filling. Though the filling looks kinda wimpy with just the amount of filling listed in the directions, it is sufficient for eating purposes. --This is encouragement for those who aren't sure if they can handle this recipe: you can! I stink at following directions, but this one had such few and simple directions (except that part about melting the cream cheese) that it's hard to go wrong. --I baked my crust for a little longer than 15 minutes and it was the perfect tint of brown. I baked the filling for 27 minutes and it was perfect-brown around the edges to make sure it is baked enough and not so brown that it looks burnt. --My picture is the one with kiwis and strawberries. I decorated it as a birthday cake for my mom, and she loved it!
Good! I read the reviews and decided to double the filling- and was glad I did. It was perfect that way. With the filling as is, it would have been way too thin. For some reason, the crust seemed a tiny bit rubbery, but maybe that's because I've only tasted the corner so far. I served this with Praline Sundae Topping from this site. Oh my gosh, that combo is to die for!
Tastes pretty good. Doubled the recipe and baked in a 13 x 9 pan. Don't love the walnut flavor but don't hate it either. Hubby does not like the walnuts. Next time I will double the filling. 10/20/11 Came up with a pumpkin version that is AMAZING!
i think its important to realize that this is designed to be cute into itty bitty pieces and served as like bitesized snacks, not a cheesecake recipe and thats why there isn't much filling. however, i made it as a cheesecake and simply doubled the filling recipe as other suggested. the crust is absolutely delicious and the entire cake was sooo good. i'm a very inexperienced baker and only 17 and this is the first homemade cake i've ever made and it was simple. i also mad ea strawberry glaze and chopped fresh strawberriers that added an extra deliciousness. it was very easy and very awesome my dad loved it and im sure my boyfriend and his lil sis will too! i am about to get another piece right now!
Thank you Frances for submitting this recipe - it is absolutely delicious, and I love being able to have cheesecake, but in small amounts so as not to wreck my waistline! I actually used a homemade graham cracker crust/crumbs instead of the pastry...it was wonderful! Thanks again!
This was a really good cheesecake! I put lime juice instead of lemon juice and then put sugared strawberries on top and the lime/strawberry mix was delicious! I recommend putting that or even 1 1/2 tbs. of key lime juice. I doubled the filling, as others recommended. I can't imagine how it would of been if I hadn't! I might even triple the filling next time. Other than that, this tasted like real cheesecake and will be made again in the future!
WARNING - these cheesecake bars are extreemely addictive. They sit in your fridge and tempt you to just eat one more. But you can' stop, and before you know it you're 10 pounds heavier and you have to buy a whole new wardrobe. I don't always have nuts on hand, so instead of the crust in this recipe, I use the crust from 'THe Best Lemon Bars' from this site -- just have to remember to lightly grease the bottom on the pan if you are doing that crust -and don't cook it too long - 10-15 minutes tops. I double the filling - and they are best after they have been refrigerated overnight.
Double the filling.
OMG! These are soooooo yummy!
Fantastic simple recipe - tastes brilliant but I ALWAYS double the filling, otherwise it's just not enough. Thanks so much!
I just made these tonight and they were great! I doubled the filling as other reviewers recommended and they were perfect. I have no idea how the recipe is supposed to yield 36 bars though. I think both the walnuts in the crust and the lemon in the filling tasted awesome and they were so easy to make. I served them with fresh strawberries and it made a tasty summer dessert.
Fairly easy to make and got rave reviews. I would recommend buttering or using cooking spray on the bottom of your pan, though. I did not put the crust mixture on top, doing as another reviewer suggested and drizzling with melted semi sweet and white chocolate. I bought pre-chopped walnuts (speed was one of my main criteria for choosing this recipe) and while I normally would have chopped them more, having larger chunks of walnut added to the texture. I definitely am keeping this one for future bring-a-dessert-to-share events.
These are soo good. I 1& 1/2'd the filling, but doubled the lemon juice. I made no other changes, it is fantastic! I cut my bars tiny, as they are rich. I love the nuts in the crust. Thank you for posting.
Wow! I added a little cinnamon to the crust, and this was an awesome (and easy) recipe. I do think that I might double the filling next time, and there will definitely be a next time!
Bf and our roommate loved these. Only complaint bf had was that they were warm, so I told him to put them in the fridge. I thought they were just okay, but I am not a cheesecake fan, so if they liked it, I'm fine. I doubled the cheesecake filling as others did, and then baked for an additional 20 or so minutes. Thanks!
This really does taste like cheesecake! The pastry part wasn't for me though, I will be using a graham cracker pastry the next time. It was still delectable though! Highly recommended!
This was a huge hit at the office. The nutty crust was everyones favotite. It did only amount to about 16 servings. It was the perfect ratio of crust to filling. I will be making this again!!!
Very good and very easy. I have never made even a cheescake before. But these were very easy to make and very tasty. Brought to a dinner party with fresh raspberry sauce and was a big hit. Definietly, press down crumb mixture into pan best you can. I also sprayed pan with Pam. I also cut after cooled but before I put in Frig. I had no problem with falling a part or sticking to pan.
This is the first time i ever baked a homemade cheesecake. It was pretty easy. I took alot of other peoples suggestions like, doubling the filling. If I wouldnt of i wouldnt of had enough for my one pie pan i used and the few cupcake sizes. I didnt use no nuts or lemon juice. I doubled the vanilla. and it tasted great. for the crust I would of rather had gram crust instead of this. but everyone loved it and I melted chocolate and drizzed that on top. and put cinnamon on top of the chocolate, and that gave my newphew somthign to do.
Well liked. I omitted the nuts and kept everything else the same. Made a blueberry compote to go with it: 1 cup blueberries, 1/3 cup sugar, 1 TBSP water, 1 TBSP lemon juice, boil for 5 minutes, smash some blueberries while cooking.
I thought it tasted great; especially after I chilled them. I'd love more filling next time though. I omitted the walnuts and it still came out fine.
This is a fantastic recipe!! So easy to make. I ommitted the lemon juice as per the other reviews. Tip: make sure you use softened cream cheese AND softened butter - makes it much easier; also, cut into pieces after it comes out of the oven and before it goes into the fridge. Awesome recipe - thanks for sharing!!
very good, I have made it several times. I use cupcake papers and cupcake pans and make them so I do not even have to cut them.
I certainly would suggest doubling the filling, but not the lemon juice (thanks to the Naples girl who suggested that). Do melt 1/3 cup of seedless strawberry(or other fruit) jam and drizzle on before the added topping, then bake. It may have been too plain without the fruit addition. Loved the crunchy walnuts, but 4 stars because the crust is yummy but hard to cut & does separate from the topping after chilled. Thanks!
These bars were very good. I made the mistake of using a 9x9 pan instead of 8x8 so they were rather thin. I also had to substitute white sugar for brown because I was out, which I don't recommend, but it worked ok. Despite these things they were still delicious and were gone within 24 hours.
Tastes pretty good. Doubled the recipe and baked in a 13 x 9 pan. Don't love the walnut flavor but don't hate it either. Hubby does not like the walnuts. Next time I will double the filling. 10/20/11 Came up with a pumpkin version that is AMAZING!
Very good, although I think I prefer the grahm cracker crust also. Per everyones reviews, I also doubled the recipie. Instead of Vanilla, I subsituted Almond flavoring. Would definetly make again!!!
I made the filling of these bars and then made this for the crust * 1 1/2 cups finely ground graham crackercrumbs * 1/3 cup white sugar * 6 tablespoons butter, melted * 1/2 teaspoon ground cinnamon (optional) Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into pan Bake at 375 degrees And then topped with *4 oz fine-quality 60% chocolate (not unsweetened), coarsely chopped *1/2 stick butter, cut into pieces *2 teaspoons light corn syrup melt it all together over a LOW heat (or double boiler) then pour over room temp cheesecake bars - refrigerate! Turned out Very good!
These are FABULOUS!! Super easy and super delicious!
I have no idea what everyone is raving about with these. The bottom was hard and dry, and the filling (which I did double) was so bland (I opted out of the lemon juice as many other reviewers did). I will never make these again.
These were okay. A fast and easy subistitute for cheesecake.
This was good but I really needed to double the filling. They were really thin bars I thought. I skipped the chopped Walnuts b/c I didn't have any and the crust was fantastic. Very surprised by that.
This was AMAZING. I had my first bite 10 mins after it came out of the oven (it just smelled divine)and I was absolutely smitten with the recipe. Creamy, crunchy and so light. I used a 12 oz tub of whipped cream cheese, which made it really easy to cream, and instead of milk, used whipping cream. Don't neglect the walnuts. You can hardly taste them, but their amazing texture gives the crust character. I also used a pyrex 11x7x2 instead of 8x8, which was perfect, time and quantity-wise. A few bits of advise for after you take the bars out the oven, and before put it in the fridge: -Cut them into bars immediately with a sharp knife. Then let cool -Put your jam, jelly, chocolate etc before the topping gets firm and slick. -EAT IT RIGHT THERE. I found that 12 hours in the fridge made it a little too tough to serve. Definately a winner. So easy to make, 10 times more delicious to eat.